Wake up to this refreshing stack of lemon pancakes drizzled with maple syrup and served with a fresh cup of coffee. These pancakes are gluten-free and plant-based too!
Make your buttermilk by combining the milk and lemon, then set aside for 10 minutes.
Make your chia eggs by combining 4 tbsp chia with 12 tbsp water, then set aside for 10 minutes.
Place your oats in a blender or food processor and process until it resembles powder.
Mix together the oat flour, baking powder, baking soda, salt, in a medium sized mixing bowl.
Pour in the buttermilk, chia eggs, vanilla, maple syrup, and the lemon zest then mix well.
Using a 1/4 measuring cup, scoop and pour the batter onto your pan. Cook until bubbles form on top (usually 3 minutes), then flip and wait another 3 minutes.
Serve with pure maple syrup, powdered sugar, and fresh fruit if you’d like. Enjoy!
Video
Notes
You can also simply blend all the ingredients in a high-speed blender and pour batter straight onto the pan. This might make your pancakes thinner and less fluffy but it will save you dishes!*Can be stored in an airtight container for up to 7 days in the fridge. Can also be kept in the freezer for up to 2 months. Just place in toaster oven to reheat.